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Coconut Pudding with Mango Sauce

Ingredients A: pudding

22 g
3 ½ tbsp
300 ml
200 ml
½ tsp
5 sachets
Gelatine powder
Water
Coconut milk
Fresh UHT milk
Salt
Pal Sweet® Sweetener

Ingredients B: mango sauce

160 ml
½ cup
1 ½ tbsp
3 sachets
Water
Ripe mango, finely diced
Cornflour mixed with 2 tbsp water
Pal Sweet® Sweetener

Method:
1. Mix gelatine powder and water in a small bowl. Stir until gelatine dissolves and is bloated up. Leave aside.
2. Place coconut milk, fresh milk and salt in a saucepot. Heat the coconut mixture over medium low heat until just heated but not boiling (important not to boil the mixture).
3. Scoop a ladle of hot coconut mixture into the gelatine mixture. Stir to mix well completely. Pour this gelatine mixture back into the coconut mixture. (At this stage do not bring fire up but just keep it at low.)
4. Once the mixture is well mixed take saucepot away from the heat. Add in Pal Sweet® Sweetener. Stir to mix well.
5. Spoon coconut pudding mixture into individual moulds. Allow to cool for 3 – 4 minutes. Leave aside to set before putting the coconut pudding into the refrigerator to chill well.
6. To prepare the mango sauce, combine water with diced mango in a saucepan. Cook over medium low heat. Stir till it starts to boil. Drizzle in cornflour mixture gradually. Turn off the heat and stir in Pal Sweet® Sweetener to mix.
7. Turn out the pudding and drizzle over with the mango sauce.

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